Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions

S H E Verkempinck; L Salvia-Trujillo; S Denis; A M Van Loey; M E Hendrickx; T Grauwet

doi:10.1016/j.foodchem.2018.04.082

Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions

Food Chem. 2018 Oct 1:262:150-161. doi: 10.1016/j.foodchem.2018.04.082. Epub 2018 Apr 22.

Authors

S H E Verkempinck¹, L Salvia-Trujillo², S Denis³, A M Van Loey⁴, M E Hendrickx⁵, T Grauwet⁶

Affiliations

¹ Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium. Electronic address: sarah.verkempinck@kuleuven.be.
² Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium; Food Technology Department, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain. Electronic address: lsalvia@tecal.udl.cat.
³ Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
⁴ Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium. Electronic address: ann.vanloey@kuleuven.be.
⁵ Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium. Electronic address: marceg.hendrickx@kuleuven.be.
⁶ Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium. Electronic address: tara.grauwet@kuleuven.be.

PMID: 29751903
DOI: 10.1016/j.foodchem.2018.04.082

Abstract

Oil-in-water emulsions were prepared with 5% (w/v) carrot-enriched olive oil and stabilized with Tween 80 (TW), phosphatidylcholine (PC), citrus pectin (CP) or a combination of these emulsifiers. Additionally, the methylesterification degree (DM) of citrus pectin was modified, resulting in three different studied pectin structures: CP82, CP38 and CP10. All initial emulsions presented small initial oil droplet sizes and were submitted to an in vitro simulated gastric and small intestinal phase. The latter was executed in a kinetic way to determine the time dependency of the lipolysis reaction, micelle formation and carotenoid bioaccessibility. The results showed that the pectin DM mainly influenced the reaction rate constants, while the emulsifier (combination) determined the extent of lipolysis and carotenoid bioaccessibility. Moreover, a direct relation was observed between the lipolysis reaction and bioaccessibility extent. The presented study showed that targeted emulsion design can be used to tailor lipid digestion kinetics.

Keywords: Bile salt (PubChem CID: 439520); Calcium (PubChem CID: 5460341); Carotenoids; Citrus pectin; Emulsion; In vitro digestion; Lipase (PubChem CID: 54603431); Lipolysis; Phosphatidylcholine (PubChem CID: 16219824); Tween 80 (PubChem CID: 5281955); α-Carotene (PubChem CID: 4369188); β-Carotene (PubChem CID: 5280489)..

MeSH terms

Biological Availability
Carotenoids / chemistry
Carotenoids / pharmacokinetics*
Emulsifying Agents / chemistry
Emulsifying Agents / pharmacology
Emulsions
Kinetics
Lipids / chemistry
Lipolysis / drug effects*
Micelles
Olive Oil / metabolism*
Pectins / pharmacology*
Phosphatidylcholines / chemistry
Phosphatidylcholines / pharmacology*

Substances

Emulsifying Agents
Emulsions
Lipids
Micelles
Olive Oil
Phosphatidylcholines
Carotenoids
citrus pectin
Pectins